Lemon Cream Cupcakes

I love anything citrus-y and these fit the bill. I don't remember where I got the recipe.

• Ready In: 50 mins
• Yields: 30 cupcakes

Ingredients

• Cupcakes

• 1  cup butter, softened
• 2  cups sugar
• 3  eggs
• 2  teaspoons lemon peel, grated
• 1  teaspoon vanilla
• 3 1⁄2 cups flour
• 2  teaspoons baking powder
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 2  cups sour cream

• Frosting

• 3  tablespoons butter, softened
• 2 1⁄4 cups confectioners' sugar
• 2  tablespoons lemon juice
• 3⁄4 teaspoon vanilla
• 1⁄4 teaspoon lemon peel, grated
• 1 -2  tablespoon milk

Directions

1. In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla and mix well.
2. Combine dry ingredients; add to creamed mixture alternately with sour cream. The batter will be thick.
3. Fill greased or paper-lined muffin cups with 1/4 cup of batter.
4. Bake at 350º for 25-30 minutes or until toothpick inserted near the center comes out clean.
5. Cool 10 minutes; remove to wire rack to cool completely.
6. For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk. Beat until smooth.
7. Frost cupcakes when completely cooled.